Update 12/2/09: Because oats have a high amount of phytic acid (which blocks mineral absorption), I recommend starting with soaked and dehydrated rolled oats for this recipe. This is easy to do, but requires a little bit of planning. Soak a few cups of rolled oats in water to cover (and then some) along with 1 tablespoon (per cup of oats) of raw apple cider vinegar, Kombucha, kefir, yogurt, or other acidic liquid – overnight. Drain and rinse. Then spread in a layer on dehydrator tray and dry at 95 to 100 degrees F until crispy. I do a bigger batch of oats this way, then I have enough to go round for several oat recipes. See Nourishing Traditions for more information on traditional grain preparation methods to maximize nutrition.

I was really happy a couple of years ago to find this super easy whole grain pie crust recipe. No rolling required at all. Just mix the ingredients together and press it in the pie plate!

Oatmeal Pie Crust
original recipe from Dr. Weil, modified by Wardeh Harmon

• 1-1/4 cup oat flour (process oats in blender)
• 1/4 teaspoon sea salt
• 2 tablespoons grapeseed oil
• 1/3 cup water

Preheat oven to 350 degrees. In a mixing bowl, stir ingredients together with a fork. Pat dough to cover entire pie plate. Press pastry with fingers to make scalloped edge. Bake 10 minutes, then fill and bake according to pie filling directions.

This is delicious filled with pumpkin pie filling! See Pumpkin Pie (Diary-Free, Egg-Free) for a savory and easy recipe.

I bought some Chinese 5-Spice Powder a long while ago, but haven’t really used it until lately. It originated in China and is comprised of equal parts of ground cinnamon, fennel, star anise, cloves, and Szechwan pepper.

My mother-in-love shared a porridge recipe with me from Laughing Horse Lodge in Montana. I haven’t made it successfully yet because it calls for Wahani Red Rice, which is discontinued and/or unavailable everywhere I shop. The porridge combines this red rice and oats along with maple syrup and the signature flavor of 5-spice powder. I haven’t had the porridge but Jeff’s aunts and his mom all think this porridge is delicious.

I added some of the 5-spice powder to our regular oatmeal this morning… it was delicious! The following recipe is not for the famous Laughing House Lodge Porridge, but rather for our yummy morning oatmeal using this unique spice combination.

5-Spice Oatmeal

serves 5, with leftovers

• 4 cups thick rolled certified gluten-free oats
• 8 cups water
• raw apple cider vinegar, Kombucha, yogurt or kefir
• 1/8 teaspoon green leaf stevia powder (optional)
• 1 teaspoon Chinese 5-spice powder
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened shredded coconut
• 1/2 cup raisins
• 1/2 cup chopped (soaked and dehydrated) nuts, such as almonds or walnuts (optional)
• garnishes: sliced bananas, drizzled raw honey or maple syrup, raw milk, raw cream, yogurt or kefir, or raw hazelnut or almond milk

Combine oats and water and vinegar (or other acid), in a pot. Cover and let sit at room temperature overnight.

The next morning, add stevia, 5-spice powder and vanilla extract. Bring to boil, then reduce to low heat and let simmer for 10 to 20 minutes, until thick. Stir in coconut, raisins, and nuts.

Spoon into bowls. Top with garnishes and serve.

Oatmeal weather again. I long ago stopped buying cold cereals because of the expense and started fixing hot cereals instead. We love having a warm tummy full of oatmeal. Usually I fix Decadent & Hearty Oatmeal, but this morning, I prepared Apple Cinnamon Oatmeal instead.

Apple Cinnamon Oatmeal

serves 5, with leftovers

• 4 cups certified gluten-free rolled oats
• 8 cups water
• 1/8 teaspoon stevia powder (optional)
• 1 tablespoon cinnamon
• 1 teaspoon vanilla extract
• 2 small apples, washed and shredded
• 1/2 cup unsweetened shredded coconut
• 1/2 cup raisins
• 1/2 cup chopped raw nuts, such as almonds or walnuts (optional)
• garnishes: sliced bananas, drizzled honey or agave syrup, raw hazelnut or almond milk

Put water and oats in 4 to 6 quart pot. Stir in stevia powder, cinnamon and vanilla extract. Bring to boil, then reduce to low heat and let simmer for 10 to 20 minutes, until thick. Stir in coconut, raisins, nuts and shredded apples.

Spoon into bowls. Top with garnishes and serve.

© Copyright 2006 by Wardeh Harmon

I’m experimenting with our morning oatmeal. We used to eat super-sweet oatmeal, but when we tossed out white and brown sugar and quit using quite so much honey or maple syrup, the children stopped enjoying it. So I’m trying to make it yummy and nutritious. Lately, they have been saying, “This is good!” If you try it, will you let me know what you think?

Decadent & Hearty Oatmeal

serves 10

• 4 cups certified gluten-free rolled oats
• 8 cups filtered water
• 3 rounded tablespoons raw carob powder
• 1/8 teaspoon stevia powder
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped raw nuts (we prefer walnuts or almonds)
• 3/4 cup raisins
• garnishes: sliced bananas, drizzled honey or agave syrup, raw hazelnut or almond milk

Put water and oats in 4 to 6 quart pot. Stir in raw carob powder and stevia powder. Bring to boil, then reduce to low heat and let simmer for 10 to 20 minutes, until thick. Stir in coconut, nuts and raisins.

Spoon into bowls. Top with garnishes and serve.

© Copyright 2006 by Wardeh Harmon